Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru

Abstract

Peru is one of the main cocoa exporters worldwide, being the Amazonas region home of the native fine aroma cocoa (CNFA). The objective of this work was to evaluate the physicochemical and organoleptic properties of the CNFA grown in Utcubamba province, Amazonas. The cocoa samples were collected in four areas (Cajaruro, Naranjos Alto, Llunchicate, and La Palma) in which farmers carry out the same postharvest handling practices. Samples underwent a six-day fermentation process and dried in full sun. The physical and chemical parameters of dried beans were evaluated. Then, chocolate pastes were evaluated through a sensory test. We found that the CNFA beans presented optimal physical characteristics to be used at an industrial level. In terms of chemical parameters there was no difference between the percentage of fat. The Cajaruro and Llunchicate samples had lower acidity values and adequate pH, which reflected on their greater acceptance in the sensory test. Therefore, CNFA beans from the Amazonas region, Peru, can be used as raw material to produce gourmet chocolates.

Exogenous additives facilitate the fermentation of cigar tobacco leaves: improving sensory quality and contents of aroma components

“…Apart from the enrichment of self-contained flavoring substances, the additives could also introduce new aroma components into CTLs. Coffee and cocoa contain abundant caffeine and theobromine, respectively, which give tobacco leaves fragrant aroma of coffee, cocoa, and nut (Gutierrez et al, 2022;Mostafa, 2022). It is consistent with the results of sensory quality.…”

Fermentation box cleaning can impair cacao seed fermentation

“…The use of non-cleaned fermentation boxes might favor the selection of yeasts more adapted to the process, acting as a source of inoculum and promoting a more uniform fermentation. Further, the presence of a resident inoculum, adapted to local fermentation could determine geographic identity of the fermented seeds (Ferreira, 2017;Gutierrez et al, 2022). Conversely, non-cleaned boxes can be a deterrent for using a starter yeast inoculum.…”

“…The yeast protagonism in cacao fermentation have directed the investigation of the effect of the interspecific diversity in the process. The profile of yeast species in cacao fermentation is rarely fixed, varying among the cacao producing regions, that differ for cultivars, fermentation practices and duration (Viesser et al, 2021;Gutierrez et al, 2022). Studies tend to indicate yeast species that dominate the fermentation (Ardhana & Fleet, 2003;Meersman et al, 2013).…”

Short communication: Opportunities and challenges for Peruvian fine flavored cocoa

“…La producción nacional de cacao en Perú representa aproximadamente el 60% de la biodiversidad mundial de este cultivo (Gutierrez et al, 2022). En el año 2023, la producción alcanzó las 150.7 mil toneladas, las cuales fueron producidas directamente por 89.8 mil familias pertenecientes a la agricultura familiar.…”

“…El aroma único del cacao se deriva de una compleja mezcla de más de 600 compuestos químicos, incluyendo alcoholes, aldehídos, cetonas, ácidos, ésteres y pirazinas. Este cacao fino de aroma es altamente valorado en la industria del chocolate premium a nivel nacional e internacional (Gutierrez et al, 2022).…”